Guadalajara Gazpacho with Shrimp

Category: Soups, Stews and Chili

Cuisine: American

Ready in 1 hour

Ingredients

And cut into 1/3-inch

(about 2

1 c Fresh corn off the cob

1/4 -inch dice

1 c Diced jicama

Chopped

Chunks

1/2 c Chili sauce

1/2 Cilantro leaves, coarsely

2 c Spicy vegetable juice

Fresh ground pepper

Deveined

1/2 c Green onions, thinly

Sliced

8 lg Shrimp, cooked, peeled,

1 1/2 tb Fresh lime juice

1 lb Ripe tomatoes, seeded and

Ears)

1/8 ts Salt

Roughly chopped

l Medium avocado, cut in


Directions

In a blender, puree tomatoes, vegetable juice, chili sauce and lime juice until smooth. Pour into a large bowl. Stir in onions, avocado, jicama, corn, salt and pepper. Chill for at least 2 hours. Can also be made 2 days ahead and refrigerated. To serve, stir and adjust seasoning. Divide among 4 chilled soup bowls. Garnish with chopped cilantro and shrimp. Makes 4 servings. Per serving: Calories 233 Fat 9g Cholesterol 22 mg Sodium 969 mg Percent Calories from fat 30% Dallas Morning News 7/3/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V3 #299 Date: Fri, 1 Nov 1996 14:46:20 -0500 From: BobbieB1@aol.com

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